Blueberry Shortcake – Traditional Newfoundland

Method for Cake:

• Cream together in a large bowl butter, sugar and eggs one at a time, then add vanilla mix until light and fluffy.
• Sift in flour and baking powder, fold together until all combined, then slowly add room temperature evaporated milk, fold blueberries into mixture. 
• Grease one springform pan or round pie pan, preheat oven to 350ºF and bake for 45 minutes to one hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's baked if wet close door and leave for another five minutes.
• Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan on a cooling rack. You may need to run a knife around the sides to remove from pan if stuck.

Method for Whip Cream:

- In a large bowl add cold whipping cream with a blender whip until light and fluffy then add icing sugar, continue mixing until combined. 

Method for Blueberry Sauce:

• In a medium saucepan, add blueberries, cornstarch, sugar and lemon juice. 
• Cook on stove top on medium heat for about 5 to 7 minutes, remove from heat let cool to room temperature or over a bowl of ice. 

Layering Blueberry Shortcake:

• On a cake plater, place your cake, then top with your blueberry sauce, top with your whipped cream spreading it over the blueberries filling. 
• Complete with fresh blueberries over the top of the whip cream. Keep in the fridge for  about 1 hour before serving.

BAKING TIPS:

• Make blueberry sauce the day before making shortcake so the blueberry sauce is sat and cool in fridge.
• Tossing blueberries in a dusting of flour before folding it into cake, stops berries from dropping to the bottom of cake.